Sarasota's Greek Tomato Fish Stew Recipe

"This is a great stew recipe, with a Mediterranean flavor. The original recipe was posted in the New York Times; but, I revised it for my tastes. A nice comforting stew with lots of flavor. A simple salad, and crusty bread, is all you need. I served mine with herbed goat cheese toasted crostini. I like to use cod or halibut for this dish; but, use what is in season and available. This is NOT a weeknight dinner; but, it is perfect for a weekend dinner or entertaining. Definitely worth making, trust me. And, it's a perfect 1 pot dish too."

Step by Step Method

Step 1

Garlic and Anchovies ... Place the anchovies and garlic on a cutting board and dice; then, using the back of your knife, SMASH the mix until you get a paste. Set to the side, as you prep the vegetables.

Step 2

Vegetable Base ... Add the olive oil to a large pot; and bring to medium heat. Then, add the onions, leeks, celery, carrots, a pinch of red pepper flakes, coriander, salt and pepper; and, saute, stirring often - for 3-4 minutes - you don't want them to brown, just sweat. Next, add the smashed garlic and anchovy paste; and, cook another minute.

Step 3

Broth ... Add the sun dried tomatoes, canned tomatoes, Old Bay, bay, thyme sprigs, and parsley; and, stir until everything is combined. Add the broth, potatoes, olives; and, bring to a light boil. Reduce to a medium low (simmer), cover, and cook for 20-25 minutes, until all the vegetables are tender. At this point, remove the bay leaves and thyme sprigs.

Step 4

Fish ... Bring the broth back up to medium heat (a light boil); and, add the fish. Immediately reduce to medium low; and cook 5-7 minutes, until the fish is firm - but tender. Squeeze 1/2 of the lemon into the broth and remove from the heat.

Step 5

Serve, Finish, and ENJOY! ... Ladle the stew in your bowl; and garnish with a lemon slice and extra parsley. Serve with crusty bread, and a side salad. As mentioned; I love toasted baguettes spread with a herbed goat cheese. It's a bit of chopping; but, a great weekend recipe. And, certainly worth entertaining with.